Why you should make this recipe -
First of all, it’s delicious – the flavour of the plums intensify when roasted with spices. Second, the recipe comes together in about 30 minutes, perfect when you want something special without the fuss. Third, it uses minimal ingredients, relying on the natural sugars from the plums for sweetness and balsamic vinegar for balance.

Ingredients

8-10 plums (I prefer blood plums)

1 large cinnamon stick

2-3 star anise

1 tbsp. Pukara Estate Barrel Aged Balsamic Vinegar

Splash of water

Vanilla ice cream or dollop cream, to serve

Method

Preheat oven to 150°C and brush a baking tin (large enough to fit the plums) lightly with oil.

Cut the plums in half and discard the pit.

Place them skin side up in the baking tray, add the spices, water and balsamic vinegar. Swirl the tin so the vinegar and water coat the plums.

Roast for about 20-30 minutes until plums are soft, but have a little resistance. Add a touch more water if they’re too dry - you should be left with a syrupy, sticky layer down the bottom.

Discard the spices and serve warm, spooned over vanilla ice cream or dollop cream.